Ina's Shrimp Orzo Salad

For The Dressing:

      1/2 cup lemon juice-freshly squeezed 

       2 teaspoons kosher salt
       1/2 teaspoon ground black pepper
       3/4 cup olive oil

For The Shrimp:

        1 ½ lbs large shrimp, peeled & deveined (16-18 count)

        2 tablespoons olive oil

        1/2 teaspoon kosher salt

        1/4 ground black pepper

For The Salad:-

        5-6 green onions, white and green parts

• 1 cup fresh dill, chopped (I leave this out, my
•  family hates it)!

• ▢

• 1 cup fresh Italian parsley, chopped

• ▢

• 1 English cucumber, medium diced

• ▢

• ½ cup red onion, small diced

• ▢

• 1 cup feta cheese

• 
  

Instructions 

Preheat oven to 400 degrees F.

To Cook the Orzo: Fill a large pot with water and 3 tablespoons of Kosher salt and bring it to a boil. Add the orzo and let it simmer, stirring occasionally, until it is al dente, about 9-12 minutes. Drain and place into a large salad bowl.

Make the salad dressing: While the orzo is cooking, whisk together lemon juice, olive oil, salt and pepper in a bowl.Pour dressing over the cooked orzo and set it aside.

To roast the shrimp: Place shrimp, olive oil, salt and pepper in a bowl and give it a gentle toss. Transfer the shrimp onto a sheet pan in a single layer. Roast in the oven until it is cooked through, 5-6 minutes. Remove the shrimp from the oven.

To assemble the salad: Into the bowl with orzo, add cooked shrimp, green onions, dill, parsley, cucumber, and red onion. Give it a toss. Add feta on top. Taste for seasoning and add in if necessary.

Cover and refrigerate for at least an hour for flavors to blend. Serve.